When Nate Lobas purchased the two-story building at 4133 Lorain Ave. three years ago for a mere $42,000, the roof was leaking in multiple spots and the back wall was beginning to buckle. Yet today, it’s been turned into a showroom for modern Cleveland dining. The Plum Café & Kitchen, which aims to be a comfortable quick-service café during the day and a bar and restaurant at night, is scheduled to open in April, pending final city approvals. The owners hosted a private wine tasting there earlier this month. Oryszak said there is a dearth of neighborhood gathering places between Ohio City and Detroit Shoreway, and the Plum aims to fill that gap by providing a reasonably priced venue with great food. “It would have been much easier to not be open during the day, but we’re committed to providing a place like this in the neighborhood,” he said. “We’ll keep our price points low on food and alcohol so we’re not pricing anyone out of enjoying the food and fun.” Located next to Platform Beer Co., the classic brick storefront that now houses the restaurant had been empty for years. After fixing the roof and replacing the back wall, Lobas and his crew gutted it and started over. Visitors will be impressed by the dramatic two-story dining room, exposed brick walls, new storefront windows and sleek white oak floors. The curving, handmade bar framed by subway tile promises to be both a conversation point and a comfortable place to belly up and grab a cup of coffee or a beer. “We were going for more of a timeless look for everything,” said executive chef Brett Sawyer, who previously worked under Jonathon Sawyer (no relation) at both the Greenhouse Tavern and Trentina. “We got lucky with the exposed brick already being here and not having to do much to it.” Brett Sawyer is also a partner in the project, along with two other friends. Architect David Ellison designed the space, and the owners tapped local businesses such as Rustbelt Welding and Sawhorse Woodworks to build furnishings. They funded the buildout using their own money and a loan from the Economic and Community Development Institute. While spending the past two years working on the project, the partners also organized pop-up restaurants at Platform. The original plan was to open a small café with an adjacent retail space, yet once the owners saw how quickly the Lorain Avenue district was growing, they opted to expand the project. Additionally, Sawyer was keen on opening a full-service restaurant. The partners eventually plan to open another venue in the upstairs space, but they’re not ready to unveil a concept yet. “I don’t think anyone realized how big of a project this was in the beginning — but in a good way,” said Sawyer. The Plum will feature a stamped concrete patio in the rear. Other design features include a chimney that juts up in the middle of the dining room (it will eventually display two deer heads that were shot by Sawyer’s father) and a stainless steel conduit that curves along the walls and ceiling, lending an artistic feel to something ordinarily mundane. Stuffed deer heads aside, Sawyer promises a diverse menu that offers something for everyone. “We’ll be friendly to vegans and vegetarians,” he said. “What I learned from Jonathon Sawyer is to make sure everyone is welcome and well-fed.” From 7 to 11 a.m. daily, the Plum will offer coffee service and a variety of locally made pastries. The lunch menu, which will be served from 11 a.m. to 3 p.m. or so, will include a range of small sandwiches, grab-and-go sides, juices and beer. The plan is to serve dinner from 5 to11 p.m. during the week and until midnight on Fridays and Saturdays. Right now, the Plum will be closed on Sundays. Sawyer said the menu will focus on small plates. “We encourage people to share food family-style and eat together,” he said. “When you go out now, everybody gets something different, and there’s not a lot of conversation about the food. Small plates open up your palette. Whenever my friends and I go out to eat, we always share.” The menu will include such items as whole white bass, chicken mousseline, roasted potato and apple salad, braised pork shank and catfish nuggets. Sawyer is leaning toward offering just a few beef options on the menu to keep prices affordable. The Plum’s cuisine will also be as fresh as possible, incorporating products from local purveyors such as Ribbon Orchards and Red Basket Farms. “We aim to be as local and sustainable as possible,” he said. “We don’t have a walk-in freezer. We’re very waste-conscious and will sell it until it’s gone.” To contact Chilcote, send an email to [email protected] You also can follow him on Twitter @leechilcote.